Monkfish Mousse
Angeles María González, Spain
Ingredients:
- 60 g onion
- 1 tbsp oil
- 250 g monkfish
- 40 g peas
- 85 g clams
- 5-6 mussels
- 3-4 peeled prawns
- 250 ml fish stock
- 80 g peeled tomatoes
- Salt and pepper
- Saffron
- Cream
- 5 leaves (10 g) gelatine
Preparation:
Heat the oil in a frying pan and gently fry the onion. Season the monkfish, then gently fry together with the clams, mussels, peas and peeled prawns. When the shells open add the peeled tomatoes, fish stock and saffron. Leave on a gentle heat. When all the ingredients are cooked, remove the prawns and take the pan off the heat.
Soak the gelatine in cold water for 5 minutes. Squeeze out the leaves and then mix in with the liquid until dissolved. Pour some of the liquid into a round dish. Spread the prawns evenly over the liquid and then place a rose made of tomato skin in the centre. Cover with more of the gelatine mixture, and then place in the fridge to cool.
Puree the remaining fried ingredients and keep some sauce for later. Add the gelatine and a little cream to make this mousse softer. Now place the mousse in the dish with the prawns. Again place the dish in the fridge for approximately two hours.
Serve the monkfish mousse on a black plate in a nest of spaghetti and pour a little sauce over it.
Tip:
Before serving place the dish in hot water for a few seconds. This makes it easier to remove the mousse.
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